Lecosho’s Chargrilled Prawns
Hello, my name is Holly, and I am an addict. I have ordered Lecosho’s Chargrilled Prawns too many times to count in the past five weeks.
And, why not? This dish is the perfect, delicious embodiment of late summer. The corn has the delicate smoky sweet that only grilled corn can have, the prawns are consistently succulent, and the slightly sweet fennel salad is the perfect juxtapositon to the mild heat of the creamy chile sauce. It’s an addiction for sure, but one that I don’t want to quit.
Like many professionals, Chef Cody of Lecosho doesn’t work from a recipe but instead uses intuition and knowledge to guide him to the perfect dish, seasoning as he goes. When asked for a recipe, he happily described the process and the how-tos, but had no exact measurements to share. So, for those that prefer precise measurements, this recipe’s a challenge — but a challenge well worth undertaking! Go on, try it out, and test your cooking chops. If you decide to just go to Lecosho and order the prawns off the menu, I highly recommend ending your evening with the cardamom olive oil cake served with macerated Rainier cherries and almond gelato. You can’t go wrong with that!
Lecosho’s Chargrilled Prawns
- Shuck fresh corn, char grill, then chill. Once chilled, remove from cob, set aside.
- Sautee Fresno chiles with garlic and shallot. Once aromatic, add corn back in, seasoning with Murray River flake salt and freshly ground Tellicherry black pepper.
- Add just enough heavy cream to cover. Simmer over medium-high heat until the cream has reduced, and the corn has absorbed most of the liquid.
- To make the house roasted tomato oil, roast fresh roma tomatoes with fresh thyme, sliced garlic, salt, Tellicherry black peppercorn, and just a pinch of Indian cayenne.
- Roast for about 45 minutes at 350.
- Puree in a high speed blender with Pomace oil until smooth.
- Toss prawns in tomato oil, and grill over high heat very quickly--about 45 seconds each side.
- Dress grilled prawns with a little more tomato oil.
- Shave fennel bulb a thin as possible - with a very sharp knife or on a mandoline.
- Toss with orange supremes and a little extra virgin olive oil.
- Season with a little salt and Tellicherry black peppercorn.
- Prepare the bowl with a little tomato oil in the bottom, and add a spoonful of creamed corn. Top with prawns, garnish with fennel salad and a fennel frond, and dust with Murray River Flake Salt.
For those unfamiliar, the pomace oil that Chef Cody calls for is oil that has been extracted from olive pulp after the first mechanical press with the use of solvents - a technique more common to the production of canola or safflower oils.
It's a more cost-effective oil (though it still retains good olive flavor), so many chefs use it in place of extra-virgin during the cooking process. It's a good ingredient to have on hand, but if you do not, you can dilute your precious extra-virgin olive oil in equal parts with canola oil.
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